East European Cherry or Wild Berry Perogies

YIELD: 36 pcs




  • In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
  • Divide the dough in half and cover for 10 minutes.
  • In the meantime fill a large pasta pot with water add a little salt (like you would with pasta) and bring the water to a boil then reduce heat to a simmer.
  • If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
  • On a floured surface roll each half of the dough into a thin circle ¼ “ thick. Cut the dough using a 3 – 4 inch circle cutter (I just use a drinking cup ) re-roll scraps.
  • To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries).
  • Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
  • Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
  • Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
  • Remove with a slotted spoon to a colander so they drain while the others are cooking.
  • In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
  • Remove to a serving plate.
  • Drizzle with heavy cream and sprinkle with a sugar.
  • Enjoy.
  • * Note if you have small children its a good idea to pit the cherries.